Chefs Predict “What’s Hot” for Menu Trends in 2017

Each year, the National Restaurant Association surveys nearly 1,300 professional chefs, members of the American Culinary Federation (ACF), to explore food and beverage trends...

Picked And Poured

Onsite gardens are almost as common at hotels and resorts today as spas and free wi-fi. But Lucy’s Garden, the culinary and bar garden...

Southern Comfort

Having hosted heads of state, sports legends, movie stars, and performing artists, the Hermitage Hotel is a Nashville landmark, a member of Historic Hotels...

Cost Is Boss: Increase Food Profit Instead of Sales

What’s like doubling sales, only better? What if, instead of trying to increase sales, the focus instead shifted to significantly increasing profits? Consider that...

On the Verge: No Matter How Good You Are, Watch Others

An upcoming issue of Hotel F&B will feature a profile of F&B innovations at the Toll House Hotel in Los Gatos, California. Stay tuned...

Don’t Wait for Traffic; Blitz Your F&B Guests

You could idly sit back and hope to intercept the pigskin of profit, or you could proactively sprint to the backfield and sack some...

Larb, Have Mercy! Annual Pork Crawl Tours Los Angeles

A handful of F&B editors converged upon Los Angeles last week for the National Pork Board's annual Pork Crawl, this time focusing on regional...

Waldorf Astoria Packages Let Guests Book Their Own Culinary Experiences

Waldorf Astoria Hotels & Resorts this week unveiled Taste of Waldorf Astoria Unforgettable Experiences, "a collection of high-end gastronomic packages that allow guests to...